: marinade: 3 ts Soy sauce 3 ts Rice wine or dry sherry 4 ts Corn starch : Marinate for a half an hour 2 md Green peppers cut into 2 md Yellow onions diced 1/2 c Straw mushrooms 2 Bok choy diced 1/3 c Water chestnuts sliced 1/3 c R

1. Season 1 cup flour with thyme, 1 teaspoon salt and 1/4 teaspoon pepper; coat chicken.&20; 2. Brown chicken in butter in a large skillet.&20; 3. Remove chicken; set aside. Add onions, mushrooms and garlic to skillet; saute 5 minutes.&20; 4. Gradually blend chicken b

peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C) *Esentials..things you ALWAYS

* Use this sauce on broiled fish fillets or on poached chicken. To cook any firm fleshed white fish: brush with melted margarine and broil until fish flakes easily with fork usually takes only 5 minutes for a 1/2 inch thick fillet. SAUCE: 1. Chop the dill and parsley

Measure 1/2 cup salsa and drain. Beat together with cream cheese and set aside. In a 11x7" baking dish, combine remaining salsa and enchilada sauce; reserve 1/2 cup sauce. Stir in the rice and set aside. Pound the chicken breast halves to about 1/2 inch thickness. Spoon

Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done. Copycat for El Pollo Loco Recipe By :     strongServings: 4/strong  b

Briefly simmer the cut up chicken in a deep sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange t

*Note Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes. Add shredded chicken,

1. Bring 7 cups of water to boiling, add pasta chicken package, and simmer for 10 minutes, stirring occasionally. Add peas, at the end, for the amount of time recommended on their package. 2. Mix soup mix with 1/2 cup of water. Pour into pot while stirring, and simmer 5 10 m

Poach chicken in broth or water for about 20 minutes. In salad bowl combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in chives and tarragon and season with salt and pepper. Cut chicken into bite sized pieces. Add chicken and rice to dressing. Toss well. br

Place chicken in baking dish with fitted cover. Sprinkle with herbs. Salt and pepper as desired. Place garlic cloves in and around the chicken pieces. Baste chicken and cloves with olive oil and white wine. Cover and bake one hour at 375F. The cloves of garlic are great spr

Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over mediu

Start with the filling: Place the chicken in a saucepan. Add water to cover. Add the garlic, carrot, bay leaf, parsley and half the onion. Bring to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30 minutes). Let cool in the broth. Remove the meat from

Prepare linguine according to package directions except omit salt. Drain; keep warm. Cook mushrooms & celery in hot margarine till tender. Stir in cornstarch. Stir in next 5 ingredients. Cook & still till bubbly. Stir in cheese till melted. Stir in chicken and spinach.

1. Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red pepper sauce aside. 2. In a large skillet cook onion and garlic in hot oil til onion is tend

In a skillet over medium heat, in hot margarine, cook chicken for 10 minutes or until browned on both sides. Spoon off fat. Stir in soup, water and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover, simmer for 10 minutes or until chicken is fork tender a

Preheat the oven to 350. Wash the chicken and pat it dry inside and out. Place the lemon in the cavity and place the chicken in a small roasting pan. Cut one clove of garlic in half and rub over the breast skin. Bake the chicken for 20 minutes; add 1 1/2 cups broth and bake br

thinly cut chicken into 2 inch strips. If doing veggie version, cut veggies into thin strips. Grind together red chili peppers, lemon grass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chiche

Brush chicken breast with melted butter and sprinkle with salt and pepper. Wrap in heavy duty aluminum foil, seal edges tightly. Place in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut into bite size pieces. Coat almond slivers with butter, spread on cookie s

Prepare rice according to pkg. directions. C hill Plave vinegar, oil, sugar, garlic and cilantro in blender. Blend until smooth. Season to taste with salt & white pepper. Combine rice, chicken , green onions, tomato, escarole, asparagus and avocado. Toss with dressing. Serve

Wrap two bacon strips around each chicken breast; place in a shallow glass baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar; add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for sever

Drain pineapple; reserve juice. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce; stir to blend. Heat oil in wok or large skillet. Add chicken; stir fry 3 minutes. Remove chicken. Add bell pepper and onion; stir fry 3 minutes. Add water chestnuts an

Place each chicken breast half between 2 sheets of heavy duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded brea

This classic Persian dish was originally made with game birds, but is fine with chicken or duck if you prefer. With its scattering of pomegranate seeds and walnuts it is very decorative. Disjoint a chicken (or use chicken pieces) and brown in a little olive oil in a heavy

Heat the peanut oil in a pressure cooker over med. heat to about 400~F. In a small bowl, beat the egg and stir in the milk. In a separate bowl, combine the flour, sugar, pepper, and salt. dip each piece of chicken in milk until it is fully moistened. Roll the moistened chic

Calories per serving: 300 Approx. Cook Time: 1:00 *Can use Italian bread crumbs, or whatever you like. **I put in paprika, oregano, thyme, some hot pepper flakes. Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crun

Cracklin Good Gravy Blend till smooth 1 c water & 1/4 cup cornstarch (in blender). In sauce pan over medium heat combine this with 10 oz can Banquet Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10 oz ea) cans Franco American Beef Gravy. Stir unt

**Note: Use the Good Seasoning brand Italian or Mild Italian Dressing Mix right from the package. Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries much quicker when pieces are small. Combine Seasoning Paste ingredients (dressing mix, flour,

Preheat oven to 400F. Prepare stuffing mix according to package directions but add vegetables with seasoning packet. Combine soup, milk and parsley; set aside. In a 2 or 3 quart shallow baking dish, arrange stuffing across center of dish. Spoon thin layer of the soup m

Cut chicken wings into three peices and discard the tips. Combine other ingredients in a large bowl. Add wing pieces and stir to coat well. Cover and let stand for 45 minutes. Place wing pieces on the grill and brush with remaining mustard mixture. Grill over medium hot

IN A SKILLET, OVER MEDIUM HEAT, IN HOT OIL, COOK CHICKEN 10 MINUTES OR UNTIL BROWNED ON ALL SIDES. SPOON OFF FAT. COMBINNE SOUP AND 2 TBSP. WATER. STIR THYME, PEPPER AND SOUP IN WITH CHICKEN. REDUCE HEAT, COVER AND COOK FOR 30 TO 35 MINUTES OR UNTIL TENDER. STIR OCCASIONALLY

*Split, boned, and skinned Place chicken in lightly greased 9x13" glass baking dish. Top each piece with slice of Swiss cheese. If using sliced mushrooms, lay them over the Swiss cheese. Mix can of soup with wine and pour over chicken. Spread stuffing mix over top, and

*Split, boned, and skinned Place chicken in lightly greased 9x13" glass baking dish. Top each piece with slice of Swiss cheese. If using sliced mushrooms, lay them over the Swiss cheese. Mix can of soup with wine and pour over chicken. Spread stuffing mix over top, and

1.Chop onion and saute in the butter;add meat and fry untill it is all around "white".Season with salt and pepper to taste;simmer for about 10 minutes.Add the mushrooms and simmer another 5 minutes. 2.Mix the cream and the cornstarch together and stir into the meat.

1.Chop onion and saute in the butter;add meat and fry until it is all around "white".Season with salt and pepper to taste;simmer for about 10 minutes.Add the mushrooms and simmer another 5 minutes. 2.Mix the cream and the cornstarch together and stir into the meat. br

Sauce: In small saucepan, whisk together vinegar, tomato juice, oil, thyme, mustard, sugar and garlic; bring to boil over high heat. Boil, whisking occasionally, for 5 minutes or until thick enough to coat back of spoon. Set aside 1/4 cup to serve with chicken. Halve to

Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks. In small saucepan [see tip below], heat curry powder with 1 ts vegetable oil over medium heat for 3 minutes or until bubbling; pour into large bowl. Add yogurt, lemon juice and sugar

Trim off any fat and excess skin from chicken. In large skillet, heat 1 tb vegetable oil over medium high heat; cook chicken, turning 4 times, for about 10 minutes or until browned. Drain off fat. Whisk together soy sauce, 1/4 cup water, garlic and hot pepper f

Add flour to skim milk; beat or stir until smooth. Place broth or drippings and onion in saucepan; heat to boiling. Add flour milk mixture to broth very slowly, stirring constantly; season to taste. Reduce heat; cook 5 minutes, stirring constantly. Yield: 1 cup Each serving:

Saute the onion in the oil till transparent, then brown the chicken breasts. Add lemon juice, pepper, (salt) and chicken stock. Simmer 15 minutes. Add pomegranate molasses and walnuts. Simmer another 45 minutes. Serve with or over rice. *Pomegranate molasses is availab